Is it really a candy if it’s good for you? These little beauties are made with crunchy granola, your choice of nut butter, and a smooth layer of rich chocolate. They’re sweet, snackable, and just the right size to keep cravings in check…if you can stop at one, that is!

Instructions

  1. Use a mini muffin tin (lightly greased or lined with paper liners) or a silicone mini cup mold.
  2. In a bowl, mix Back Roads Granola, nut butter, maple syrup, coconut oil, and salt until fully combined. Press 1-1½ tbsp into each cup, packing down firmly.
  3. Place the pan in the freezer for 10-15 minutes to set the base layer.
  4. Melt the chocolate chips with coconut oil in a double boiler or microwave in 30-second bursts,stirring until smooth.
  5. Pour or spoon melted chocolate over each granola cup. Tap pan lightly to smooth out the tops.
  6. Sprinkle a pinch of flaky sea salt on top for a sweet-salty finish, if desired.
  7. Refrigerate for at least 30 minutes or until firm. Remove from molds and enjoy!

Tips

Use silicone molds for the cleanest release and prettiest edges.

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

Add chopped dried fruit or nuts to the base for extra texture.